Sheree's Homemade Cooking Made Easy

I try to pressure can a lot of our meals and soups that we will eat throughout the year instead of purchasing those products in a store. No judgement from me at all on this, but my family is picky in what they like to eat and especially the quality of their food. You will need the following ingredients:

Yields: 9 pints or 4 1/2 quarts

Beef StewPhoto bySheree

Recipe:

5 cups of beef stew meat

5 cups of diced potatoes

2 cups of diced onions

2 cups of diced carrots

1 cup of diced mushrooms

2 garlic cloves, minced

6 cups of beef broth

2 teaspoon of oil

2 teaspoons of canning salt

1 teaspoon of black pepper

2 teaspoons of tomato paste

Vinegar (this is used to clean the jar rims)

Preheat a large stock pot to medium high heat.

Prepare your pressure canner and begin heating it on the stove. I add an extra cup of water since the process time on this is 75 minutes. Heat the canner up but do not bring the water to a boil.

Beef StewPhoto bySheree

Add the beef stew meat, salt and pepper and cook until all sides are browned. You may have to do this step in batches.

Add the tomato paste and beef broth and boil for 5 minutes.

Beef StewPhoto bySheree

Add the potatoes, carrots, onions, mushrooms, garlic, and cook for another 5 minutes or until everything is heated through.

Beef StewPhoto bySheree

Ladle the solids into the jars first to make sure that every jar has an even amount of vegetables and meat. You should be able to fill the jars a little over half full.

Beef StewPhoto bySheree

Next, add the broth leaving a one inch headspace. Debubble the jars.

Dampened a cloth with vinegar and clean the jar rims really well. Tip: Using vinegar cuts through any grease that may be on the jars.

Place the lids and tightened the rings to fingertip tight. Very carefully add the jars to the canner and bring up to pressure. I use a 10 pressure weight on my canner according to the altitude I live in.

Process pint jars for 75 minutes or quarts for 90 minutes.

Beef StewPhoto bySheree

Let the pressure canner pressure come down and then very carefully remove the jars and place them on a clean dry dish cloth and let sit undisturbed for 24 hours. Enjoy!

Note: If you do not like mushrooms just replace them with extra carrots or potatoes.

When I am ready to serve this, sometimes I will add a teaspoon of brown gravy mix to this to make it gravy based or just add a cornstarch slurry. Sometimes we just eat it just like it is as it is delicious either way.